Sauté onions in a touch of oil for about 2 minutes. Stir in remaining vegetables. Add all liquid and stir to combine. Cook the vegetables in the liquids until tender. Using a hand blender, purée the mixture. Add seasonings, adjusting to taste. If you prefer a thinner soup, you could easily put it through a fine strainer.

I made some over-sized croutons to have with it, and they were perfect with the thick texture of the soup.